Mediterranean One-Pot Chicken

Nate loves the mild, comforting Italian flavors in this dish, and it couldn’t be easier to put together! Canned olives and tomatoes mean virtually no prep work, making this a great weeknight go-to.

Makes 4 servings.  |  30 minutes  | Nutrition Info
  • 6 Boneless skinless chicken thighs, cubed
  • 2 cans diced tomatoes
  • 1 medium onion, sliced into thin half-moons
  • 1/2 lb green beans, fresh or frozen, cut into 1 to 2 inch pieces (optional)
  • Several handfuls fresh spinach
  • 3/4 cup kalamata or black olives, halved
  • 1 1/3 cup cooked garbanzo beans
  • 1/4 to 1/3 cup feta
  • 4 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp ground black pepper
  • Salt, to taste
  • Crushed red pepper, optional

Heat the oil in a large skillet or pot over medium heat. Add the chicken, salt, and pepper, and saute for about 5 minutes.

Add the onion and garlic to the pot and saute until the onion is soft, about 5 minutes.

Add the tomatoes, olives, chickpeas, and green beans. Bring to a boil, then reduce heat to medium-low and simmer for about 10 to 15 minutes, until the chicken is fully cooked and the green beans are tender.

To serve, add a large handful or two of fresh spinach to the bottom of individual serving bowls. Scoop in a serving of the chicken and veggies; the heat from the chicken and veggie mixture will wilt the spinach slightly. Sprinkle generously with feta and enjoy!

Original Recipe: Chef Dawn Ludwig, Always Hungry

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